By cutting the biscuits into pieces, you ensure that the gravy will get more evenly spread around, so that there are no dry biscuit pieces when you eat it. This will make it seem like there is more gravy than there actually is in this dish. More gravy is always a good thing!

Using biscuits as a type of “crust” on both the bottom and top of this tasty casserole makes it almost like a sausage gravy pie. That is really a clever idea, because it lets you enjoy the pure flaky biscuits on top that will have gravy on their bottoms and sides, as well as those covered in gravy at the bottom.

 

INGREDIENTS

1 can large can of refrigerated flaky biscuits

1 pound ground breakfast sausage

3 Tbsp. flour

2 1/2 cups whole milk

Salt and pepper to taste

 

DIRECTIONS

Preheat oven to 400 degrees F.

Spray a 7×11 baking dish with cooking spray and set aside.

Cut biscuits into quarters and layer half of the biscuit pieces into the bottom of the dish.

Bake for 8 – 10 minutes until the biscuits are lightly browned.

While the biscuits are baking, brown the sausage in a skillet until fully cooked. Mix in the flour and allow to cook for about 3 or 4 minutes more.

Add the milk and salt and pepper. Stir all the ingredients in the skillet and bring to a low boil until slightly thickened.

Pour the gravy mixture over the baked biscuits and top with the remaining biscuit pieces

Bake for 10 minutes, then cover will foil and bake for another 10 minutes until the top biscuits are golden brown. Enjoy!

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Quick Tip:  If you want a really smooth gravy without that floury taste to it, mix up 3 Tbsp. cornstarch with enough water to make a very thin pasty liquid, and then add this to your browned sausage before adding the milk to make the gravy.

Recipe and photo courtesy of Mitzi Smith at Written Reality